Pullman with increased PFF

forgot to resize! Sorry. 

I reworked the measurements to get a higher PFF. 
I used all Arrowhead Mills BF in the pff. I had ground Kamut from Tom , his gift when we had our recent meetup. I used that in the “ beating” portion as it’s the only component that’s got enough gluten to develop with that technique. 

I’ll increase the volume by 50g to get a fuller pan . Picture is the bottom with its razor sharp edges. Fragrance as usual is intoxicating so rich from the buttered pan. Will get a crumb pic soon to see if the increased pff makes a difference. 

600g whole grain flour blend. 
       200g Kamut 

       200g Spelt milled 

       200g Rye  milled 

300g water

13g salt

150g trinity —- 50g each EVOO, Homemade Yogurt, wild flower honey

360g 100% hydration Bread flour levain 

Usual method. All liquids and levain and salt whisked till smooth. Added all Kamut and whisked very vigorously til creamy and light. Folded in rest of flour until all moistened. Left one hour rest. ( weeding garden at intervals) Bowl folds x 3 not timed . 2 laminations , final one is shaping a  tube and placing in buttered pan. Rising in my heating pad incubator til two rows from the top. About 3 hrs. Bake 375 covered 30 min uncovered 20 min. 
 

Edited: I don’t see any difference in crumb. If I had retarded might have made a difference or done a bulk then shaped and risen in pan then retarded. Time = holes I imagine formed during the longer fermentation.